Raw materials:
500 grams of flour, 75 grams of Tricholoma, 75 grams of mung bean sprouts, 75 grams of oil gluten, 75 grams of water-borne fungus, 75 grams of water-borne yellow flowers, 75 grams of skin made of mung bean powder, 75 grams of diced fragrant dried beans, 75 grams of parsley, 25 grams of fermented bean curd, 25 grams of sesame sauce, 2 grams of salt, 2 grams of alkali, monosodium glutamate 1 g, Jiang Mo.
Making:
1. Flour is mixed with water, alkali and flour.
2. Dice Tricholoma, cut parsley and yellow flowers. Blanching mung bean sprouts, chopping auricularia and vermicelli, and mixing sesame sauce and sesame oil15g.
3. Put sesame oil in the wok, add Jiang Mo to saute, add Tricholoma, thicken with water starch, add coriander and monosodium glutamate and mix well, add seasoning and mix well to make stuffing.
(2) Jinan Changqing Dasubao:
Raw materials:
Flour 350g, baking powder150g, vermicelli 200g, Chinese cabbage 200g, onion100g, soy sauce15g, salt 4g, monosodium glutamate1.5g, pepper1.5g.
Making:
1. Flour and baking powder are mixed with water, vermicelli is boiled until soft and chopped, mixed with 3 grams of oil and salt, Chinese cabbage is cut into pieces, mixed with salt 1 g, and onion is sliced.
2. Add alkali to the dough and knead it evenly.
3. Dehydrate cabbage, and mix well with onion, vermicelli, soy sauce, monosodium glutamate, pepper and Jiang Mo to make stuffing.
(3) Jinan Lentinus edodes package:
Raw materials: 500g flour, 200g mushroom, 250g rape, 60g oil gluten, 3g fungus100g yeast, 5g salt, 2g monosodium glutamate, 5g sugar, 20g oil, and 0g sesame oil15g.
Making:
1. Wash and chop mushrooms and fungus. Wash and chop oil gluten, wash and blanch rape, and chop to remove water.
2. Put oil in a wok, add mushrooms, auricularia, oil gluten, sugar and salt, stir fry, add rape and monosodium glutamate, stir well, and sprinkle with sesame oil.
(4) Jinan assorted vegetarian packages:
Raw materials:
500 grams of flour, 5 grams of yeast, 25 grams of dried seaweed, 25 grams of dried fungus, 0/00 grams of vermicelli/kloc, 0/00 grams of water bamboo/kloc, 250 grams of eggs, 3 grams of pepper, 25 grams of bamboo shoots, 25 grams of ginger 12 grams of dried mushrooms.
Making:
Chop and mix dried seaweed, bamboo shoots, auricularia, mushrooms, yellow flowers, water bamboo, rape heart, onion, ginger, fried eggs and soaked vermicelli, add sesame oil, salt, pepper and monosodium glutamate, and mix well to get the stuffing.
(5) Kunming Hydrangea Package:
Raw materials:
500 grams of flour, 600 grams of embroidered cocci, chopped green onion 15 grams, 20 grams of cooking wine, 3.5 grams of salt, 2 grams of monosodium glutamate and sugar, and 25 grams of sesame oil.
Making:
Wash, drain and chop the embroidered cocci, add seasoning and mix well to make stuffing.
When steaming steamed buns, the bottom of the buns does not grow or die. How to solve it?
There are several reasons why steamed buns have dead faces from time to time:
first
One of the most direct reasons should be that the middle is not thick and the sides are thin when rolling the skin, and the bottom of the steamed stuffed bun is too thin.
next
The second reason is related to the proofing of dough. The proofing degree of steamed buns can't be seen only from the surface, but also from the bottom. The poor proofing of the bottom will also cause the situation you mentioned. Thirdly, I think it may be related to the steamer you used to steam steamed buns. Generally, it is best to steam steamed buns in bamboo or wood steamer, and never use iron steamer to steam them directly, which is the most likely to cause the situation you mentioned, if there is no bamboo steamer.
The last one
It may be caused by too much stuffing in your buns. Some people blindly pursue thin skin and big stuffing. In fact, she doesn't know that it is good to have a big stuffing in leather bags, but it should be controlled above a certain amount. Too much pursuit of thin skin and big stuffing will have the opposite effect. Too much force will cause the bottom to be too thin, so this will also happen when steaming.